My favourite yet is ‘Supper in a Pear
Tree’, run by two beautiful sisters, Annabel & Charlotte. Included in the
hot ticket is not just a delicious dinner but - and here’s the point of
difference - an authentic, real life drawing class!! I loved it.There were candles, charcoal, nudity, glasses
of wine, even oysters!

Annabel (who incidentally works with Skye
Gyngell) produced the food. She introduced each course with adorable things
like ‘Pickled beetroot that I grew, dug, peeled and pickled’. We ate
pulled pork buns and pickled carrots and chocolate mousse cake and chicory
cream. We laughed and chatted and drew. It was like Enid Blyton for grown ups. I can’t wait to go back for a top up of homemade rhubarb vodka and chocolate dipped mint leaves.

17.5.13

Every year we go through the same rigmarole. My birthday arrives, same date (6th), same month (May) each year and around Christmas time the conversations begin as to what the celebration might be. It's fair to say that Nick has a difficult decision on his hands. Of a morning I might say, 'You know, I'm totally chilled; it would be really lovely to just be you and me'. Come the evening my tune has changed, 'It's just I'd really like to do something big, let's go all out.'This year was always going to be a little more tricky; the added pressure of a waving an old decade away and welcoming a new one in, was difficult to ignore. Feeling confident Nick decided to leave the evening location a suprise. I sensed the nerves. Seven o'clock came around, as it so often does, and we caught a train to London Bridge. Duck & Waffle was to be our destination. An elevator glided up to the 40th floor, ears popping, tummy's jumping, eyes wide. The cocktail bar was a triumph. A truffle infused whiskey sour arrived and then began Nick's victory dance; the boy had done good. Smoked cow ricotta, spicy ox cheek doughnut and roasted octopus made up the first half. Adverts were a phenominal glass of Sauvignon blanc and the second half began with gusto. A siganture duck & waffle to share was like an American sitcom on the plate; not super complicated and a touch on the sweet side but you couldn't help going in for another bite. Coffee, green tea, apple, caramel and the bill brought everything to a delicious close. We left, tummy's sinking and eyes closing but with a fuzzy warm feeling inside. Nick was whooping all the way home, and the next morning and then next day and the next day...

16.5.13

I've been trying my hand a taking food photographs; not just ones with an iphone but proper, sophisticated ones. It's definitely more difficult that you'd think but I think they are a lovely way to capture a recipe before being chomped.

13.5.13

In a concerted effort to eat less chocolate I've tried to keep lollies in the freezer. A cold solution to the sweet cravings. So far so good, and this is my favourite. Apparently lollies aren't just for three year olds!

ELDERFLOWER
LOLLIES WITH CLOUDY APPLE JUICE

Makes 4 lollies

Prep Time – 5 minutes

Freezing Time – 4-6 hours

Ingredients

280ml cloudy apple juice

2 tbsp. elderflower cordial

1/ Measure out the apple juice
and elderflower cordial into a small jug and stir. Then pour into 4 x 80ml
molds. Freeze for 4-6 hours, or overnight, before releasing and eating straight
away!

Tip – If the lollies aren’t
releasing easily from the molds, briefly dip them into hot water.

9.5.13

I disappeared for a while am am sorry if you visited and found no trace of me. It's been a busy weekend. I turned thirty and was spoilt with cake, rays and restaurants. Here are a few snapshots but I will go into more detail just as soon as i've caught my breath.